This is our time of year people…birthdays galore. We definitely get our fill of sweets around now. My 9-year-old requested a vanilla birthday cake with blue icing and candies. Here is what the result was, and I tried a new product that turned out to be interesting and a nice change from our traditional icing. The cake and icing are homemade; see recipes below. The star candies are from Whole Foods; no artificial or added sweeteners, preservatives, dyes, etc.
My go-to birthday cake recipes are from Jennifer McCann’s book, “Vegan Lunch Box”. I slightly modified her recipe for fluffy white cupcakes. This is a fabulous book, and I would highly recommend it even if you are not vegan. There are wonderful kid-friendly recipes and ideas in this cookbook.
Vegan Vanilla Birthday Cake
- 1 Tbsp. apple cider vinegar
- 1 1/2 scant cups plain soymilk
- 2 1/8 cups all-purpose flour
- 1 1/8 cups sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup canola oil
- 1 1/4 tsp. vanilla extract
- 1/2 tsp. almond extract
- Preheat oven to 350 F.
- Place apple cider vinegar in liquid measuring cup and fill with soymilk to 1 1/2 cups. Set aside to curdle.
- Add all ingredients together and beat until smooth in a stand mixer. **I have also mixed by hand, and it turned out OK; you will just have to work harder to get out the lumps.
- Fill 2 greased & floured 9-inch cake pans and bake for approximately 20-25 minutes. The cooking time varies with your oven, and you must diligently check them. When a toothpick comes out clean from the center of the cake, they are finished cooking. Accurate cooking time is key with this recipe to produce a moist cake.
For the icing, I ,mixed the following in a stand mixer:
- 1 cup non-dairy butter or shortening of your choice
- 4 cups powdered sugar
- 1 tsp. almond extract
- 1-2 Tbsp. non-dairy milk
- tad bit of blue food dye (I know, I know……..but birthdays are exceptions when the child requests “blue” icing)
I tried a new product from Whole Foods, and it was tasty. It rendered the consistency a little different from traditional icing, so it made it difficult to spread, but otherwise it was fine. It definitely tasted of coconut, but it added a nice flavor to the cake. All the kids gave it a thumbs up. A word about the icing color: I have used blueberries in the past to make icing blue, but the palm oil in this shortening produced a very yellow icing, so I wasn’t sure that the blueberries would do the trick. Obviously, natural food is a better choice over food dye, but again, birthdays are exceptions!
Here are a few of the ingredients that I used: